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Spicy Beef Taco with Horseradish Cream

  • Preparation Time: 20 mins
  • Serves: 3-4
  • Cooking Time: 5 mins
  • Ready Time: 25 mins
  • Cooking Method: Searing
  • Difficulty: easy

1 pack Silver Fern Farms Beef Stir-Fry
1½ Tbsp sesame oil
50 ml beef stock
2 cloves garlic, crushed
1 shallot, chopped
1 red chilli, halved, seeds removed, and chopped
1½ Tbsp chopped lemongrass
Horseradish Cream
100 g sour cream
1 Tbsp horseradish sauce

½ red onion, thinly sliced
2 small radishes, thinly sliced
½ telegraph cucumber, thinly sliced
1 avocado, halved, peeled and diced
Juice ½ lemon

4 medium flour tortillas
1 small cos lettuce, shredded

Place garlic, shallot, chilli and lemongrass in a pestle and mortar and pound thoroughly (or finely chop).

Mix salad ingredients together in a bowl, season, then mix again.

Place sour cream in a small bowl and mix in horseradish sauce.

Heat a wok on high-heat, warm tortillas for 20 seconds on each side, and transfer to a serving plate.

Place meat on a board and season with salt and cracked black pepper. Heat wok again and add sesame oil. When oil starts to smoke, gently toss in the meat and cook for 1-2 minutes or until nicely coloured. Add paste, toss and cook for 30 seconds. Add stock then reduce to a syrup consistency and check seasoning.

To serve, place meat mixture on one side of each tortilla, salad on the other side. Scatter lettuce on top and add a big dollop of horseradish cream.

Recipe supplied by Silver Fern Farms.

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